Denise Appel
You think it’s easy to run a farm-to-table operation like the one at Zinc in New Haven? Take a stroll with owner-chef Denise Appel as she figures out how what’s in front of her at the farmers’ market can be what’s in front of you at dinner. Read about it in my story in Sunday’s New York Times Metropolitan section:
I’ve been hearing about this for awhile and I’m not sure why I still haven’t been yet . . .
[...] Jan was really interested in how much we emphasize local, sustainable ingredients—and how far out of our way we go to bring the Farm to the Table. She also talks about our Farmer’s Market experience on her blog too. [...]